Yield > 3
Keys : Main Dish Mushrooms Pasta Italian Italy European
Mediterranean
Ingredients :
3/4 oz Dried porcini mushrooms
2 cup Water
2 tbl Butter - (to 3 tbspns)
1 tbl Finely-minced shallots
1 pkt Domestic mushrooms - (10
oz) caps sliced finely
1/2 cup Heavy cream
12 oz Fedelini
Salt to taste
Freshly-ground black pepper
to taste
Shaved Parmesan cheese for
garnish
Method :
• Soak dried porcini in water for two hours at least or for
as long as possible. When porcini are soft, drain, reserving
liquid, and finely mince the porcini; reserve until later.
• Heat the butter in a 12-inch skillet. Add the shallots and
saute for a few minutes or until tender. Add the sliced
mushrooms and saute another minute or so or until they begin
to wilt. Add minced drained porcini mushrooms and reserved
liquid and reduce until the mushrooms have almost entirely
absorbed the porcini liquid. Add the heavy cream and reduce
slightly. Season to taste with salt and pepper.
• Portion out the cooked fedelini and spoon sauce over the
top. Garnish with shavings of Parmesan cheese.
• This recipe yields 3 servings.
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